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Messages - Wort-H.O.G.

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1
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 31, 2015, 02:40:09 PM »

I just picked up the 001 & 002 pure pitches dated July 13th for $5 each - couldn't pass that up.  I think I'll take a leap of faith and give the 002 a go for my BrewUnited Brown Porter.
Cant speak to 002 but 001 you should have no issues based upon my experience.


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2
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 30, 2015, 06:12:32 PM »

That is for slurry stored after a fermentation, though. Stored properly, a lab propagation won't degrade that quickly.

+1

Lab grown yeast contains mostly young cells whereas the average age of a cell in a cropped culture is highly dependent upon cropping/repitching technique.  I have heard Garrett Oliver state on more than one occasion that the Brooklyn Brewery underpitches periodically in order to reduce the average age of the cells in the culture.

And so would a lab culture in a vessel that  allows co2 to escape encourage slower degradation? Curious because of the stated longer viability of 6 months stated on pure pitch.


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3

Eric, Red X malt shouldn't need an enzyme boost. It's pretty savvy malt on its own. Either way, it can't hurt to have the pils in there. Looks like a good recipe, I brewed something similar last year that was pretty decent.

Not sure I'm brewing this weekend, but I saw Blatz (Paul) is the author...wish he was still posting.

Yeah redx is completely self sufficient if you want to go that route.


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4
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 30, 2015, 01:40:10 PM »
WL vials being a month old were already at 75% viability

That is for slurry stored after a fermentation, though. Stored properly, a lab propagation won't degrade that quickly.

ok understood, thanks for that.  its just all the yeast calcs Ive used seem to account for yeast in vial or pouch that way when determining viability...using the manufacture date and 4-month scale.

EDIT: doesnt quite equate to 25% viability reduction for 30 day old yeast in the calc.....its 21%

5
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 30, 2015, 01:28:08 PM »
I may be crazy, but I can't recall ever seeing wlp001 or wy1056 more than a month old. That stuff should turn over like mad.

agreed. depends a bit on your demand at LHBS though.  WL vials being a month old were already at 75% viability (4-month -1 month = 75%), compared to the 6 month - 1 month = 84%( life span listed on pure pitch)...if calc remains the same. my pure pitch was 2 weeks, and at my LHBS that is rare/unseen as far as WL vials are concerned.

6
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 30, 2015, 12:49:27 PM »
The wlp001 pure pitch was the first to arrive on the scene at my lhbs and I picked up at about 2 weeks old. Fresher than any vials I ever saw.


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7
Yeast and Fermentation / maiden voyage white labs pure pitch
« on: July 29, 2015, 03:39:00 PM »
Update on experiment 1.050 Brew:

Day 10 and gravity has been stable for 2 days at 1.010- right on target. pulled a sample and chilled and forced carbed. This APA has great head retention, with the hops dominating both aroma and taste and finishes dry. will be dry hopping next weekend when i keg.

There are no faults detected in this brew. Compared to other APA's I've made, and similar to ones others on this forum have tasted, this beer stands tall and may even rate a tad higher in my opinion.

My previous methodology would have been to make a starter and target around 180B cells. As noted, my pure pitch wlp001 was only 2 weeks old when used-freshest yeast Ive ever used. Based upon White labs specs and others comments, the pure pitch pouch would have had around 100B cells, +- 25B I would suspect is fair.

my conclusion is at least for wlp001 fresh pure pitch, I can produce a high quality beer up to my standards (im very critical) with pitching 1 pouch directly into wort without starter.

For anyone looking to replicate , I will point out the following base line to level set:
- yeast was around 2 weeks old
- proper mash PH and temp managed (5.4PH and mash temp 150F)
- wyeast yeast nutrient added end of boil
- 3 minutes of O2 added with red O2 canister wand
- sterilization with alcohol of pure pitch pouch and scissors
- yeast pitched into 65F wort and held around 67F for 3 days, then slow rise to 70 over days 4-10 to finish

looking forward to trying other pure pitch strains to see if similar performance is achieved. will also report back on the 1.060 brew currently in progress.

day 6 on 1.060 and drew first sample. gravity 1.010. same procedures as above on 1.050 beer. again, nothing off detected at all. very hop forward and finished dry. will just let this one ride out another week and dry hop and keg.  fresh wlp001 pure pitch up to 1.060 for me is going to be no starter.

8
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 27, 2015, 04:29:16 AM »
And as a point of reference, this is the new White labs packaging, correct? What I mean is if you plan on using WLP001 un the nearish future, this is the only way to obtain a fresh potch, correct? The time is now to experiment and compare because soon it will only come one way IIRC

yes its the new pure pitch pouch, and correct that the white lab vials and yeast are replaced by pure pitch.

9
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 26, 2015, 12:33:37 PM »
Update on experiment 1.050 Brew:

my conclusion is at least for wlp001 fresh pure pitch, I can produce a high quality beer up to my standards (im very critical) with pitching 1 pouch directly into wort without starter.

For anyone looking to replicate , I will point out the following base line to level set:
- yeast was around 2 weeks old
- proper mash PH and temp managed (5.4PH and mash temp 150F)
- wyeast yeast nutrient added end of boil
- 3 minutes of O2 added with red O2 canister wand
- sterilization with alcohol of pure pitch pouch and scissors
- yeast pitched into 65F wort and held around 67F for 3 days, then slow rise to 70 over days 4-10 to finish

looking forward to trying other pure pitch strains to see if similar performance is achieved. will also report back on the 1.060 brew currently in progress.
Perhaps I missed it earlier in the thread, but these are 5 gal. in the fermenter, yes?

about 5.25gal

10
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 26, 2015, 11:20:55 AM »

I'm wondering if you would see any difference between the pouch and a regular White Labs tube.

If the only difference between the tube and the pouch is that the yeast in the pouch is more "pure", shouldn't the only difference in the resultant beer be whether or not it was contaminated by impurities in the tube?

Hard to say but few thoughts: early in brewing I was pitching a tube of white labs without great success in finished product. Generally, the tubes I would get were somewhere between a month to 6 weeks old.

If I understand the theory here, it's not just contamination or impurities, but yeast being in its most optimal and healthy condition. Mark has posted a great deal on importance and benefit of this, and my goal was to see if under pitching with a pure pouch would generate as good or better beer than that with a starter.

Not suggesting this is a magic bullet. This is just one test , albeit with results that quite honestly exceeded my expectations.


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11
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 26, 2015, 07:08:48 AM »
Update on experiment 1.050 Brew:

Day 10 and gravity has been stable for 2 days at 1.010- right on target. pulled a sample and chilled and forced carbed. This APA has great head retention, with the hops dominating both aroma and taste and finishes dry. will be dry hopping next weekend when i keg.

There are no faults detected in this brew. Compared to other APA's I've made, and similar to ones others on this forum have tasted, this beer stands tall and may even rate a tad higher in my opinion.

My previous methodology would have been to make a starter and target around 180B cells. As noted, my pure pitch wlp001 was only 2 weeks old when used-freshest yeast Ive ever used. Based upon White labs specs and others comments, the pure pitch pouch would have had around 100B cells, +- 25B I would suspect is fair.

my conclusion is at least for wlp001 fresh pure pitch, I can produce a high quality beer up to my standards (im very critical) with pitching 1 pouch directly into wort without starter.

For anyone looking to replicate , I will point out the following base line to level set:
- yeast was around 2 weeks old
- proper mash PH and temp managed (5.4PH and mash temp 150F)
- wyeast yeast nutrient added end of boil
- 3 minutes of O2 added with red O2 canister wand
- sterilization with alcohol of pure pitch pouch and scissors
- yeast pitched into 65F wort and held around 67F for 3 days, then slow rise to 70 over days 4-10 to finish

looking forward to trying other pure pitch strains to see if similar performance is achieved. will also report back on the 1.060 brew currently in progress.

12
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 26, 2015, 05:28:50 AM »
I don't really understand this product.  I get that it is propagated and delivered in the same package, but what is the actual benefit: healthier yeast, higher cell count, or just less possibility of being contaminated?

Purity is what the Pure Pitch technology promises to bring to the table.  It is difficult to produce 100% pure yeast cultures on an industrial scale due to the fact that the transfers are made under less than 100% aseptic conditions.  No transfers means that the only opportunity for invaders to enter the equation is during the initial inoculation, which can be performed under aseptic conditions.  It is to be seen if the technology lives up to the hype.

this 1.060 batch is interesting. pretty much same water profile and amount of hops just 10pts higher OG, and 1.25 gal head space and on day 3 needed blow off- didn't do that on 1.050 brew a week ago. very strong fermentation going on and holding steady at 67F.

13
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 24, 2015, 09:13:51 AM »
so the 1.060 brew with one pouch has demonstrated similar lag time and activity- nice 1.5 inch krausen and rolling hard at 66.5F.

14
brewed 100% Vienna APA with 2 oz each amarillo and mandarina at 10min, 1 oz each amarilllo and mandarina at 5 min. 48ishIBU

15
Yeast and Fermentation / Re: Lager - No Krausen, or airlock activity
« on: July 23, 2015, 07:01:54 AM »
WLP820 is a crap yeast that should not be sold.  There, I said it.

Seriously, WLP820 is known to have a very very very long lag time, and it doesn't produce a better beer than any other of the lager yeasts on the market, so.... yeah.

Pitching just one vial without a starter just made matters much much worse.  This beer might take 4-5 days to start fermenting, and by then, it might be wild yeast that does the job, not the WLP820.

My best recommendation is to immediately purchase two packets of the dry yeast called W-34/70 and throw that in.  You'll then get good fermentation within about 36 hours, and the final beer will taste great.  I guarantee it.

+1 on this. go get the dry yeast.

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